by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand2 cups water Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
3 cups blackberries Ask a question about this ingredient
12 large sorrel leaves, red leaved was used, but green would work. Ask a question about this ingredient
10 cups diced rhubarb Ask a question about this ingredient
5 cups strawberries, hulled and left whole if small, otherwise quartered Ask a question about this ingredient
Juice of three lemons Ask a question about this ingredient
Zest of one lemon Ask a question about this ingredient
Large sprig of lemon verbena (about 12 leaves and some flowers) Ask a question about this ingredient
6 teaspoons Calcium water (included w/Pomono pectin) Ask a question about this ingredient
3 cups sugar Ask a question about this ingredient
6 teaspoons Pomona Pectin Ask a question about this ingredient
Make a simple syrup by bringing the water and 2 cups of sugar to a boil. Add the blackberries and sorrel leaves and crush well. Allow the mixture to steep for 30 minutes, then strain. You should have about 24 oz. of syrup.
Ask a question about this stepIn a large preserving pan, mix together the rhubarb, berries, lemon juice and zest, lemon verbena.
Ask a question about this stepStir in the syrup. Stir in the calcium water.
Ask a question about this stepBring to a full rolling boil, stirring all the while.
Ask a question about this stepWhisk together the Pomona pectin and the sugar.
Ask a question about this stepWhen the preserves are at a full rolling boil that cannot be stirred down, add the sugar and pectin all at once.
Ask a question about this stepStir well and continually for five minutes, bringing the mixture back to a full rolling boil.
Ask a question about this stepMost of the foam will have subsided when the jam is ready. It will look clear and shiny, and will form wrinkles on the surface after cooling for a minute or two. Use the frozen plate trick to check the set.
Ask a question about this stepTo banish every speck of foam, add small pinches of butter. We added about 1 teaspoon spread out over three additions.
Ask a question about this stepLadle into 1/2 pint jars. Wipe the rims and place sterilized lids and rings.
Ask a question about this stepProcess in a boiling water bath for 10 minutes.
Ask a question about this stepI usually make batches of 4-6 1/2pints. Without the fabulous talents of the rest of the group who were gathered I would never attempt something this big!
Thanks for the info both - so I use the no sugar needed Ball pectin which sounds similar but it doesn't have calcium stuff ... I will look for the pomona kind - they are supposed to be opening a WF close to my house soon ...
The no-sugar pectins often add apple or white grape juice and I don't necessarily want that flavor in my jam. That's what's nice about Pomona - use very little sugar, or even substitute honey and all fruit.
Hi Aargersi - It's really tasty preserves.! I recently did a blog post about pomona pectin http://www.mrswheelbarrow.com/2011/05/strawberry-mint-jam-with-pomona-pectin/
Essentially Pomona pectin allows you to preserve fruit using far less sugar while still getting a good set.
It's a brand of pectin (the only kind I use . . . and I've been using it for 20 years) that allows you to use very small amounts of sugar, or honey, to sweeten, if you like. It has a two part system, involving a calcium water solution that's used during the cooking process. I buy it at Whole Foods, which is where I discovered it those many years ago. ;o)
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Thanks for sharing the anatomy of this wonderful recipe! You must have had a wonderful time working together. Lately, I have been happy creating small batches of refrigerator preserves, but you inspire us to do real canning! Love the low sugar.